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Plantseekers » Recipes » Mediterranean Vegetable Stew with Sourdough

Mediterranean Vegetable Stew with Sourdough

Helen Trendell - picture
By Helen
Published 01-08-2022

Rustic Provençal tomato stew with courgettes, bell peppers, red onions, new potatoes, fresh parsley and mint with crusty sourdough for dunking

  • 4 Servings
  • 45 Mins Prep Time
  • 60 Mins Cook Time

Ingredients

  • 4 Courgettes
  • 3 Bell Peppers – 1 Red, 1 Green, 1 Yellow
  • 2 Red Onions
  • 20 Baby New Potatoes
  • 4 Garlic Cloves
  • ½ Bottle of White Wine
  • 2 Vegetable Stock Cubes
  • 2 Tins of Chopped Tomatoes
  • 4 Tsp Herbs de Provence
  • 2 Tsps Ground Fennel Seeds
  • 4 Tsp Smoked Paprika
  • 1 Bunch of Fresh Mint
  • 1 Bunch of Fresh Flat Leaf Parsley
  • 1 Tbsp Olive Oil
  • Sea Salt
  • Black Pepper
  • Sourdough Loaf
  • Vegan Butter

Method

  1. Heat the oven to 200 degrees for fan assisted
  2. Chop the courgettes, peppers and onions in to similar sized chunks (about an inch), crush the garlic and chop the fresh herbs
  3. Get a large heavy casserole dish with a lid and gently stirfry the courgettes, peppers and onions on a low heat with a little olive oil for a few minutes until softened, before adding the crushed garlic
  4. Meanwhile, halve the new potatoes and once the courgettes have started to colour add them to the pot along with the white wine, stock cubes, tins of tomato, dried herbs, smoked paprika, sea salt and pepper, together with the chopped mint and parsley (keeping back a couple of pinches per serving for later)
  5. Put the lid on the dish and place in the oven for 1hr, stirring occasionally, popping the sourdough in a covered dish or foil 20 minutes before serving to warm through
  6. Finally, serve the stew in bowls scattered with the remaining fresh herbs on top and the warm crusty sourdough on the side for mopping up the juices, generously laden with the vegan butter